Too few soups are both hearty and quick to make, but West Lake soups—named after their area of origin (West Lake is in the northern Chinese city of Hangzhou)—are stunning exceptions. I’ve eaten West Lake soup only in restaurants and homes in this country, but the preparations have always offered wonderfully clear and intense flavors and a marked richness. This comes not only from dropped egg whites but from loads of meat or fish, cilantro, peas, and, as I found out in the cooking, a bit of cornstarch, which is not altogether necessary but is harmless enough. If you’re interested in West Lake Fish Soup, which uses a slightly different procedure, see page 134. See page 274 for more on Shaoxing wine.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.